If you’re searching for a show-stopping dessert that tastes like a fresh strawberry dream, you’re going to love this Strawberry Cake with Cream Cheese Frosting Recipe. It’s moist, packed with real strawberry flavor, and topped with a luscious whipped cream cheese frosting that just melts in your mouth. Trust me, once you try this cake, you’ll want to make it for every special occasion — or just because!

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Why This Recipe Works

Fresh Strawberry Flavor: Using real strawberries for both the cake and jam filling gives it a natural, vibrant taste that you just can’t fake.
Light & Fluffy Texture: Beating egg whites to stiff peaks and folding them gently ensures your cake is airy without being dry.
Balanced Sweetness: The cream cheese frosting is sweet but tangy, perfectly complementing the strawberry components.
Versatile & Make-Ahead Friendly: The cake keeps well refrigerated and is easy to assemble ahead of time, making it ideal for parties or gifts.

Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, homemade strawberry cake, easy strawberry cake, moist strawberry cake - A single-layer round cake with a light golden sponge base, topped with a thick white cream layer spread evenly around the edge, leaving the center open. A woman's hand holds a spoon spreading a bright red strawberry sauce in the middle, creating a thick, slightly textured layer with visible small fruit bits. The cake sits on a clear glass plate placed on a white marbled surface with fresh strawberries nearby and a blurred background of baking tools. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake is a harmony of simple ingredients that come together beautifully. Fresh strawberries provide authentic flavor, while the combination of butter and oil keeps the cake incredibly moist. The whipped egg whites ensure a tender crumb, and the cream cheese frosting adds that dreamy tang and creaminess. Here’s a little scoop on what to look for when shopping and prepping.

Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, homemade strawberry cake, easy strawberry cake, moist strawberry cake - Flat lay of fresh quartered strawberries, a small white bowl of whole milk, a small white bowl of clear avocado oil, a few tablespoons of softened unsalted butter on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl of vanilla extract, a neat pile of cake flour, a small white bowl of baking powder, a small white bowl of salt, six whole clean uncracked large white eggs, a small white bowl of cornstarch, a small white bowl of lemon juice, a block of softened cream cheese on a simple white ceramic plate, a small white bowl of powdered sugar, a small white bowl of cold heavy cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strawberries: Always pick ripe, sweet berries for the best flavor. Since we use both puree and pulp, no part of the strawberry goes to waste.
Cake Flour: This gives a softer texture than all-purpose flour — but if you don’t have cake flour, all-purpose works fine too with a slight difference in crumb.
Egg Whites: Room temperature eggs whip better, so take them out of the fridge about 30 minutes before baking.
Butter and Oil: The combo of softened butter and a light oil makes this cake luscious but not too heavy.
Cream Cheese: Make sure it’s softened at room temp to avoid lumps in your frosting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Strawberry Cake with Cream Cheese Frosting Recipe is how easy it is to customize. I’ve played around with adding a touch of lemon zest in the frosting for extra brightness or swirling in a little raspberry jam for a mix of berry flavors. Don’t be afraid to make the cake yours!

Variation: I once swapped out half the strawberries for frozen raspberries when fresh berries were scarce — it added a beautiful pink color and a slightly tart edge I really enjoyed.
Dairy-Free Option: You can replace the butter with vegan butter and the cream cheese with a plant-based alternative, though results will vary slightly.
Food Coloring: Adding a few drops of pink gel coloring gives it that pretty, vibrant look — perfect if you’re baking for kids or a party.

Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Puree Your Strawberries

I always start by getting my cake pans ready — spray them with baking oil and line with parchment paper so the cakes come out cleanly. Then, toss those quartered strawberries into a blender. Puree them smooth, then strain through a fine mesh sieve to get exactly the right amount of juice. Don’t toss that leftover berry pulp! We’ll use it for the jam filling later.

Step 2: Reduce and Mix Strawberry Juice

Place that freshly extracted strawberry juice in a saucepan over medium heat and reduce it down ’til you have about a third of a cup — about 10 minutes or so. This concentrates the flavor, which is the secret to that deep strawberry taste I adore. After reducing, whisk in the milk and a few drops of gel food coloring if you want that showy pink color.

Step 3: Mix Your Wet and Dry Ingredients

Next, I beat together the oil, softened butter, sugar, and vanilla until everything’s smooth and fully incorporated — this takes a good few minutes, so be patient. In a separate bowl, whisk the cake flour together with baking powder and salt. Then, slowly add the flour mixture in parts, alternating with your strawberry-milk liquid, while mixing on low speed. This helps avoid over-mixing, which can toughen the cake.

Step 4: Whip Egg Whites and Fold Carefully

Here’s a crucial tip: separately beat those egg whites until they form stiff peaks. This adds so much lightness to the cake. I always use a clean bowl for this step and make sure there’s no yolk in the whites — even a tiny bit can prevent them from whipping properly. Then, gently fold them into your batter with a spatula, being careful not to deflate the air you just whipped in.

Step 5: Bake and Cool

Divide the batter evenly between the two prepared pans and pop them into a preheated 350°F oven for about 28 minutes. It’s done when a toothpick inserted comes out clean or with just a few moist crumbs. I like to let the cakes cool in their pans for 10 minutes, then loosen the edges with a knife and flip onto a rack to cool completely — this prevents soggy bottoms.

Step 6: Make the Jam Filling

While the cakes cool, combine the leftover strawberry pulp with sugar, cornstarch, lemon juice, and salt in a saucepan. Cook it over medium heat, whisking constantly until it thickens like jam. This step takes 5 to 10 minutes, so keep an eye on it so it doesn’t burn. Then, transfer it to a bowl and chill it in the fridge completely before using.

Step 7: Whip Up That Cream Cheese Frosting

For the frosting, beat softened cream cheese with half the powdered sugar, vanilla, and salt until smooth. In a chilled bowl, whip the heavy cream with the remaining powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined — this creates a frosting that’s fluffy yet rich and spreads beautifully.

Step 8: Assemble Your Strawberry Cake with Cream Cheese Frosting

Place one cake layer on your serving plate, then pipe a dam of frosting around the edge using a round piping tip — this keeps the jam filling from oozing out. Fill the center with the jam, then top with the second cake layer and coat the whole cake with the remaining frosting. Chill it until you’re ready to serve so everything sets nicely.

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Tips from My Kitchen

Room Temperature Ingredients: Bringing eggs and cream cheese to room temperature makes mixing easier and ensures the best texture.
Don’t Overmix After Folding: Once you fold in the stiff egg whites, stop mixing to keep your cake nice and fluffy.
Use a Clean Bowl for Egg Whites: Any grease or fat can ruin your egg whites, so I always double-check my bowl and beaters are spotless.
Piping the Filling: The frosting dam really helps the filling stay put — skipping this step made a messy, leaky cake before.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, homemade strawberry cake, easy strawberry cake, moist strawberry cake - A round cake with smooth white frosting covering the whole surface. There are white piped cream dollops around the edge, each one topped with a fresh red strawberry with green leaves. Some dollops have thin red swirls mixed in with the white cream. The cake is placed on a white marbled surface, with extra strawberries and small white flowers scattered around the base. The photo is taken close up, focusing on the top side and edge of the cake. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to top this cake with fresh strawberry halves and a sprinkle of finely chopped mint leaves for a fresh, pretty finish. If you’re feeling fancy, a few edible flowers add an elegant touch perfect for celebrations.

Side Dishes

If you want to serve it as a dessert at a brunch or dinner, pair it with a simple lightly sweetened whipped cream or a scoop of vanilla ice cream. A cup of freshly brewed tea or cold sparkling water with lemon complements the berry flavors nicely.

Creative Ways to Present

For a fun twist, try cutting the cake into mini squares and presenting them on a pretty platter with little dollops of leftover cream cheese frosting and a berry on top. I’ve also made a layered trifle version using the cake, frosting, and jam — it’s a show-stopper in a glass!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight cake carrier or tightly wrapped with plastic wrap to lock in moisture. Refrigerated, the cake stays fresh for up to 5 days — perfect for savoring over a few afternoons with coffee.

Freezing

I’ve frozen slices wrapped individually in plastic and foil with great results. Just thaw overnight in the fridge and they taste almost freshly baked. I wouldn’t freeze the entire assembled cake because the frosting can get a little watery when thawed.

Reheating

If you want to warm a slice, I gently microwave it for about 15 seconds — no more, or it dries out. It’s still delicious cold, though, which I often prefer because the frosting stays perfectly chilled and creamy.

FAQs

Can I use frozen strawberries in this recipe?

Yes! You can use frozen strawberries if fresh are not available. Just thaw and drain excess liquid before pureeing and proceed as usual. The flavor might be slightly less vibrant but still delicious.
What if I don’t have cake flour?

No problem! You can substitute cake flour with all-purpose flour, but your cake’s crumb might be a little denser. For a closer texture to cake flour, try replacing 2 tablespoons of all-purpose flour per cup with cornstarch.
How do I make sure my egg whites whip properly?

Make sure your mixing bowl and beaters are completely clean and dry — even a small amount of oil can prevent whipping. Use room temperature egg whites and avoid any yolk contamination.
Can I make this strawberry cake ahead of time?

Absolutely! You can bake the cake layers and prepare frosting and filling a day ahead. Store everything separately and assemble on the day you plan to serve for the freshest results.

Final Thoughts

This Strawberry Cake with Cream Cheese Frosting Recipe has become a staple in my recipe box – its freshness and lightness always impress guests and family alike. I love how the real strawberries shine through every bite, and that fluffy frosting is just the perfect finish. You really can’t go wrong with this one, so next time you want to bake something that tastes like a summer day on a plate, give it a go. You’ll thank me later!